Vegetable Egg Roll

I have always wanted to post an egg roll recipe on my blog, so when the other day, I watched a video of a Chinese chef make an Asian version, I was inspired.

Eggs are wonderful and they are just an amazing ingredient to use to create delicious and nutritious meals in minutes. They are versatile and universal. There is no nation on earth, that I know of that do not eat eggs.

In Nigeria eggs are fried, boiled, added to other dishes and even stewed! Frying them is the most common way of cooking them.This way they are served with boiled yam. plantains or bread. Egg rolls in Nigeria are however made differently...

I do enjoy omelettes in particular because they allow me to explore with different tastes and textures of ingredients. Adding practically any sort of veg and or meat/fish always works in an omelette. Making the omelette in the form of a roll makes the dish even more versatile as it now enables me to serve it up as finger food or canapes...!

Vegetable Egg Roll

What you need

3 large eggs

2 tablespoons of fresh milk

Salt to taste

Freshly milled black pepper

2 tablespoons of finely chopped green peppers

2 tablespoons of finely chopped red peppers

2 tablespoons of finely chopped onions

2 tablespoons of sweetcorn

1 tablespoons of finely chopped spring onions

Coconut oil

What to do

Crack eggs into a mixing bowl and add the milk, Add some salt and freshly milled black pepper. Whisk all together.

Then add the peppers onion, sweetcorn and spring onions, or any other vegetable of your choice. Just ensure they are finely chopped to ensure fast cooking. Mix all together.

Place a medium sized non stick frying pan on a hot stove and a just a drop or two of coconut oil.

Evenly distribute this oil in the pan. You can use kitchen towel to mop up excess oil. Ensure the oil added is minimal. Carefully scoop some of the whisked eggs into the hot pan and swirl to ensure the egg is evenly distributed across the pan. Cook under low to medium heat until cooked.

With a flat flipping spoon, carefully pick up one side of the egg and begin to roll over the spread. This method is really tricky and may require a little practice.

Continue to fold the egg over the spread until you achieve a long roll. Scoop more whisked eggs into the pan and repeat the process.

Remember to cook under low heat to avoid burning.

Transfer roll onto a serving plate and allow to rest for about 3 minutes to cool a little. This will make cutting the roll easier.

Cut the roll into equal parts and serve warn or cold. Excellent served as a starter or as canapes.